caponata recipe, caponata

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Not many people have expereinced caponata before and in case you haven't, caponata is sweet and sour eggplant. It is absolutely delicious and is almost better than a dessert! This is another one of those amazing dishes to surprise and impress your date with. Dates (most people anyhow) love to learn new things. Teach them about caponata!

Add tomatoes with their juice, then reduce heat and simmer, uncovered, stirring occasionally, until thickened, 20 to 25 minutes.

Bring 3 cups salted water to a boil in a saucepan, then cook celery until tender, 5 to 7 minutes.

Drain in a colander and rinse under cold water to stop cooking.

Gently squeeze eggplant to remove excess moisture and pat dry.

Heat 1/4 inch oil (about 2 cups) in a 12-inch heavy skillet over moderately high heat then fry eggplant in batches, stirring and turning constantly with a slotted spoon, until browned and tender, 3 to 5 minutes per batch.

Transfer to paper towels.

Pour off all but 2 tablespoons oil from skillet, then reduce heat to moderate and cook onion, bell pepper, and remaining garlic, stirring occasionally, until golden, about 10 minutes.